South Korea, home to liquors like soju and makgeolli, isn’t where you’d expect to find a 60-year-old Scotch single-malt whisky, much less a room of appreciative fans.

But bars devoted to the drink are popping up around Seoul, a result of growing interest in its history. “Wine taught people that drinking is not only alcohol but has terroir,” says Jackey Yoo, a local whisky importer. “Each whisky also has different terroir and taste.”